6 large pontiac potatoes (or desiree) peeled and quartered
2 large free range eggs, beaten
250g plain flour
salt and pepper
Cook the potatoes in salted boiling water until they are tender. Drain well and mash throughly - or pass through a ricer or food mill for extra lump-free ness! Allow to cool. Add the beaten eggs, flour, salt and pepper. Mix lightly with your hands - but not too much - we need the gnocchi to be feathery light, remember?!
Put on a big pot of fresh salted water to boil.
On a floured surface, roll handfuls of the mixture into long sausage shapes. Cut into two cm pieces and toss in flour to prevent the gnocchi sticking to one another. Once you've made about ten - drop them into the boiling water. When they float, they are cooked! Keep warm (with a drizzle of olive oil) in a big bowl covered with foil until you've cooked them all. Drizzle some more oil on them to stop them sticking to each other - or drop them straight into a bubbling pot of your chosen sauce!